The Restaurant General Manager is the executive leader of the restaurant focused on profitability, guests, people, and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM invest its time in developing leaders, creating memorable experiences, managing administration, maintaining the facility, and being a brand champion. The RGM consistently keep our brand promises, inspire their teams, and delivers results.
Essential Duties and Responsibilities
Leading the Business
- Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes
- Reviews key P&L lines to increase profitability for the restaurant
- Drives sales through proactive Guest service, people development & operations management
- Analyzes sales and labor during and after each shift; makes adjustments to labor as needed
Create Memorable Experiences
- Motivates and directs team members to exceed Guest expectations with accurate, friendly, and fast service in a clean facility
- Manages the Guest experience through operations and timely response to Guest issues
- Problem solves Guest feedback systems to determine root causes and develops action plans to address issues
- Identifies and interacts with the community to engage prospective Guest and execute local marketing initiatives
Creating Leaders
- Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team
- Inspires the restaurant team by effectively managing individual and team recognition programs
- Provides coaching and feedback to Assistant Managers and team to increase the restaurant team’s capabilities and raise restaurant performance
- Demonstrates commitment to goals and inspires others to deliver superior performance
Leading Store Operations
- Enforces compliance with health, safety, cleanliness, security, and fire standard and regulations
- Ensures that the restaurant upholds operational and brand standards
- Ensures the team deliver Popeyes brand programs, Limited time offers, and core product with operational excellence
- Identifies problems, conducts high-level troubleshooting, and seeks maintenance support for restaurant equipment
Qualification and Skills
- Must be at least eighteen (18) years of age
- High School Diploma or GED required
- 1-2 years of previous quick service restaurant experience, experience in POPEYES management preferred
- Some understanding of P&L interpretation and management influence profitability
- Ability to prioritize own and others’ work and time to meet deadlines and objectives
- Demonstrated leadership skills
- Demonstrated understanding of Guest service principles
- Available to work evenings, weekends, and holidays
- Ability to work long and/or irregular shifts as needed, for the proper functioning of the restaurant
Physical Demands
- Must be able to lift up to 50 pounds of force frequently to move objects
- Ability to carry products/boxes and miscellaneous weighing no more than 50 pounds
- Consistently handles product preparation
- Ability to kneel to utilize proper lifting procedures
- Consistently lifts for product preparation, stocking, and inventory